|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
No |
No
|
Yes |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer was dispensing at 0 ppm. CDI/VR EHS showed PIC how to properly mix bleach sanitizer at 50 ppm until dispenser is fixed.-1.5 points. |
|
20
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch cups cold holding at 45F inside of cold hold flip top unit near hot box. VR/CDI- CDI- Ranch cups were voluntarily discarded. Will return to ensure that the cold hold unit flip top is addressed. -0 points. |
|
21
|
1.50
|
Proper date marking and disposition |
Yes |
Yes
|
No |
3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Mac and cheese was not dated and in cooler since last night. Observed wings speed rack with a date mark that did not relate to all the wings on the speed rack. CDI- Mac and cheese and individual wings tray were dated. -1.5 points. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw bagged shrimp cooling in dense container fully bagged. CDI- Shrimp was moved to freezer to cool. -.5 points. |
|
40
|
0.50
|
Washing fruits and vegetables |
No |
No
|
No |
3-302.15 Wash fruits and vegetables prior to use. Observed employee prepping and dicing tomatoes prior to washing them first.-.5 points. |